Thursday, May 15, 2014

Carrot-Harissa Hummus

Did you guys know that today is National Hummus Day (and my big sister's birthday...which is unrelated?). There seems to be a holiday for just about every food (and drink), but a holiday devoted to hummus is one I can get behind.

If you've been reading this blog for a while, it's probably clear by now that I love hummus (a list of other hummus recipes I've made is included at the bottom of this post). I slather hummus on my sandwiches at lunch time, and I love eating crackers/pita/veggies dipped in hummus as a snack. I also don't discriminate: I think edamame, lentils, white beans, black beans, etc. can replace chickpeas in hummus [almost] any day.

Today, I'm sharing a new recipe with you guys for a hummus I've made several times over the last few months, and it's always a hit. The sweet carrots combined with the nutty tahini and the spicy harissa oil makes for a unique and borderline addictive flavor combination.

Dig in.

Carrot-Harissa Hummus | The Economical Eater

Carrot-Harissa Hummus
Yields: 3 1/2 cups
Adapted from Food & Wine
-2 cups low-sodium vegetable broth or water*
-2 cups chopped carrots
-3 medium garlic cloves, peeled
-15 ounce can chickpeas, drained and rinsed
-1 tablespoon tahini
-1 1/2 tablespoons extra virgin olive oil
-1/2 tablespoon harissa-infused olive oil (I got mine from Gustare Oils & Vinegars in Wellesley)
-1 1/2 tablespoons lemon juice
-1 teaspoon honey
-Salt, to taste

Directions:
1.) In a medium saucepan, bring the broth to a boil. Add the carrots and garlic and simmer over medium heat until the carrots are tender, about 12 minutes. 
2.) Using a slotted spoon, transfer the carrots to a food processor, fitted with a steel blade. Add the chickpeas and half of the carrot cooking liquid to the food processor and puree until smooth. Add the tahini, olive oil, harissa oil, lemon juice, and honey and pulse until incorporated. Taste hummus and season with salt as needed (then pulse again to incorporate salt). 
3.) Scrape hummus into a bowl and refrigerate until chilled, at least 2 hours. Serve with crackers and/or crudités.

*I forgot to defrost the vegetable broth I have in the freezer, so I added a bay leaf while my carrots were cooking to infuse the liquid with a little more flavor.


Carrot-Harissa Hummus | The Economical Eater

I almost didn't add the honey to this (it sounded like an odd addition), but the slight sweetness from the honey complements the spice from the harissa wonderfully. This is one of those dishes where everyone - after each bite - asks, What is IN this?? And then they want the recipe.

Carrot-Harissa Hummus | The Economical Eater

In honor of National Hummus Day, here are a few more hummus recipes (plus Z and I's favorite brand of hummus):

Are you celebrating National Hummus Day today? ;)


5 comments:

  1. Carrot harissa hummus sounds amazing!! I wish I had some of this for lunch right now!

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  2. I was wondering why I saw several hummus recipes being posted today! I LOVE the idea of carrot hariss hummus :)

    Sues

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    1. It's such a great flavor combination!

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  3. This sounds fantastic!! I have only ever had hummus once, but it was awful. It was store bought, and I assumed hummus was all bad. I should make it myself sometime!

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    1. Making your own hummus is incredibly easy and so much better than store-bought! Although, we do love Eat Well Embrace Life hummus - definitely worth trying!

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